The tastiest vegetable soup you’ll ever have! Seriously, though. You wouldn’t know by tasting this soup that it’s made from pretty much all vegetables. And what a perfect way to start incorporating more veggies into your diet than with a hearty, warming soup; a perfect winter soup that feels like a comfort food.

I’m a total sucker for roasted vegetables. Roasting vegetables is my favorite way to prepare them and of course, my favorite way to eat them. Roasting brings out the sweetness and tenderness of many vegetables, and in my opinion, makes them more delicious!

So last week I took advantage of a promotion at one of our local organic grocery stores. After spending a certain amount of money in the month of December, I was able to fill up a box of fruits and vegetables for free the following month. So cool, I know! In that box I loaded up on some rainbow carrots, a head of cauliflower and a butternut squash. I didn’t have a plan for them at the time, but I knew that these particular veggies were especially delicious roasted, so roasting it was. I have another soup recipe on my blog that uses roasted, pureed butternut squash to make the soup creamy and delicious, so I decided that I needed to puree some of these veggies too. And that’s when I knew what I was going to make. A creamy, hearty, veggie-packed soup that is undeniably delicious.

When prepping your vegetables for roasting, you’ll want to make sure they are similar sizes to one another so they’ll cook evenly. And you’ll know their done when the butternut squash and carrots are fork tender and the cauliflower is slightly soft with a little char. So delicious.

When blending half of the vegetable mixture to make a puree, make sure to add all of the onions and cloves of garlic to the blender, it’ll prevent you from chomping down on a whole clove of garlic!

Here in the Netherlands where we’re currently living, ground turkey isn’t really a thing. When we lived in the United States, ground turkey was a staple in our diets. It was something that I really missed at first when we moved. Soon though, I discovered organic ground chicken that I’ve only been able to find at one grocery store. The chicken is juicy and flavorful,. and we love it. Let’s just say that I stock up every time I go to the store because I never want to run out.

Although I’ve only made this soup with ground chicken, I’m sure that subbing ground turkey or another type of chicken like chicken breasts or thighs will work just fine. And if you’re looking for something vegetarian, just omit the chicken all together and add some chickpeas or white beans. For vegan, omit the chicken and swap the chicken broth with vegetable broth. These are super simple swaps that make this soup your own.

And without further ado, check out the full recipe + directions below.

Creamy Roasted Vegetable Soup with Chicken and Kale

servings: about 8

INGREDIENTS

• 1 small butternut squash, peel and cubed
• 1 head cauliflower, chopped into bite sized florets
• 1 red bell pepper, chopped
• 5-6 carrots, peeled and chopped into bite sized pieces
• 1 onion, quartered
• 5 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp herbs de Provence
• 1 pound ground chicken (or turkey, or chicken breasts or thighs)
• 4 cups chopped kale

DIRECTIONS

Preheat oven to 375. Chop all vegetables into similar bite-sized pieces. Add vegetables to a parchment paper lined baking sheet and drizzle with 2 Tbsp olive oil and 1 tsp sea salt. Mix to coat evenly. Roast for 45 minutes, stirring half way through. Meanwhile, in a stock pot on medium heat, drizzle a little olive oil and cook ground chicken with ½ tsp herbs de Provence and ¼ tsp black pepper. When vegetables are done roasting, add half of the vegetables to a blender [making sure all of the onions and garlic get put in the blender]. Add 1 cup of water and blend until smooth and creamy. Add the remaining half of the roasted vegetables to your stock pot with chicken, then top with 4 cups chicken broth. Add puréed veggies to your stock pot and stir to combine. Add 4 cups of chopped kale and let cook for a couple of minutes to wilt the kale. Taste and season additionally if needed. Enjoy!

Creamy Roasted Vegetable Soup with Chicken and Kale

 

Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Author: Angela Freed

Recipe type: Soup

Serves: about 8

Ingredients

• 1 small butternut squash, peel and cubed
• 1 head cauliflower, chopped into bite sized florets
• 1 red bell pepper, chopped
• 5-6 carrots, peeled and chopped into bite sized pieces
• 1 onion, quartered
• 5 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 tsp sea salt
• ¼ tsp black pepper
• ½ tsp herbs de Provence
• 1 pound ground chicken (or turkey, or chicken breasts or thighs)
• 4 cups chopped kale

Instructions

1. Preheat oven to 375.
2. Chop all vegetables into similar bite-sized pieces.
3. Add vegetables to a parchment paper lined baking sheet and drizzle with 2 Tbsp olive oil and 1 tsp sea salt. Mix to coat evenly.
4. Roast for 45 minutes, stirring half way through.
5. Meanwhile, in a stock pot on medium heat, drizzle a little olive oil and cook ground chicken with ½ tsp herbs de Provence and ¼ tsp black pepper.
6. When vegetables are done roasting, add half of the vegetables to a blender [making sure all of the onions and garlic get put in the blender].
7. Add 1 cup of water and blend until smooth and creamy.
8. Add the remaining half of the roasted vegetables to your stock pot with chicken, then top with 4 cups chicken broth.
9. Add puréed veggies to your stock pot and stir to combine.
10. Add 4 cups of chopped kale and let cook for a couple of minutes to wilt the kale.
11. Taste and season additionally if needed.
12. Enjoy!

3.5.3229

Have you tried this soup yet? Let me know in the comments below! Happy eating!